Vegetable Curry Recipe

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Corn oil3 Tablespoon
 Onions8 Ounce, chopped (225 Gram)
 Curry powder1 1⁄2 Tablespoon
 Plain flour2 Ounce (50 Gram)
 Marmite1 Tablespoon
 Hot water1 1⁄2 Pint (900 Milliliter)
 Small garlic1 Clove (5 gm), crushed
 Tomato puree1 Tablespoon
 Sugar1 Pinch
 Cauliflower1 Small
 Brussels sprouts8 Ounce (225 Gram)
 Celery stick4
 Tomatoes3
 Seasoning To Taste
To serve:
 Plain boiled rice1 Cup (16 tbs)
 Salted peanuts1⁄2 Cup (8 tbs)
 Banana1
 Coconut1⁄2 Cup (8 tbs)
 Mango chutney1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 546 Calories from Fat 231

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 535.6 mg22.3%

Total Carbohydrates 71 g23.5%

Dietary Fiber 14.9 g59.7%

Sugars 21.5 g

Protein 14 g27.9%

Vitamin A 29.8% Vitamin C 227.5%

Calcium 15.7% Iron 29.8%

*Based on a 2000 Calorie diet

Directions

1. Place the oil and onions in a large pan and cook until soft without browning, about 10 minutes.
2. Stir in the curry powder and cook very gently for 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually add the Marmite dissolved in the hot water, bring to the boil, stirring, and cook for 2 minutes.
5. Add the garlic if used, tomato puree and sugar. Remove pan from the heat.
6. Wash the cauliflower and divide into sprigs; prepare the sprouts and celery and cut into 2-cm 1-inch pieces.
7. Add the vegetables to the pan and cook slowly, stirring occasionally, for about 10-15 minutes, until just tender.
8. Cut the tomatoes into segments and add with seasoning to taste.
9. Cook for a further 5 minutes.
10. Serve with plain boiled rice accompanied by salted peanuts, banana, coconut and mango chutney.
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